Red Onion & Goat Cheese Pancake

The technique for this pancake is similar to that for a Dutch baby or German pancake, but the savory onion and goat cheese combination is a surprise for those who think of pancakes as breakfast food only. Serve with a mixed green salad for a light supper or as a side dish with grilled or roasted meat.

READER'S COMMENT:

"This was a surprise hit with my husband. The onions cooked until tender and sweet, complemented with the fresh tangy goat cheese and balsamic/honey syrup. The eggs didn't puff, but it didn't seem to matter. Excellent warmed up in the...

6 Reviews for Red Onion & Goat Cheese Pancake

I agree with the previous poster that this turned out a bit flatter than I'd have liked: I do stuffed Yorkshire Puddings all the time and prefer them puffy like a Dutch pancake.

Easily remedied by doubling the recipe and making it in the same size pan. I also often pour in the batter and drop the filling over it when doing a filled pudding, so the edges rise up around it like a crust.

I make this regularly. I add 2 more eggs and 1/4 c. more milk, omit the sugar and use a bottled balsamic reduction instead of making the syrup. Add a tossed green salad and dinner is done. Makes great leftovers, too.

I was desperately looking for a recipe which would enable me to use random leftovers from my fridge (some red onion, egg whites, goat cheese) and came across this pancake. It turned out wonderful. I used only one egg and 2 egg whites, and dried instead of fresh thyme. Also, I only have a small countertop oven (up to 450F) so I had to remove the pancake from the pan to a shallow baking dish, but it didn't make any difference: it baked perfectly and the eggs puffed.